1 pkg. (4 oz) Baker’s German Sweet Chocolate
½ cup water
2 cups flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs, separated
1 teaspoon vanilla
1 cup buttermilk
4 egg yolks
1 can (12 ounces) evaporated milk
1-1/2 teaspoons vanilla
1-1/2 cups sugar
¾ cup (1-1/2 sticks) butter
1 pkg. (7 ounces) coconut
1-1/2 cups pecans, chopped
Preheat stove to 350 degrees. Cover bottoms of 3 8″ or 9″ round cake dish with material paper. Margarine sides of container. Microwave chocolate and water in enormous microwavable bowl on high until practically liquefied, blending following 1 moment. Mix until chocolate is totally liquefied.
Blend flour, baking pop and salt, put away. Beat spread and sugar in huge bowl with electric blender on medium speed until light and feathery. Add egg yolks, 1 all at once, beating great after every option. Mix in softened chocolate and the vanilla. Add flour combination on the other hand with the buttermilk, beating until very much mixed after each addition.Beat egg whites in a little bowl with electric blender on rapid until firm pinnacles structure. Delicately mix into hitter. Empty uniformly into arranged dish.
Prepare 30 minutes or until toothpick embedded in focuses tells the truth. Promptly run little metal spatula around cake layers. Cool in skillet 15 minutes, eliminate layers from the container to wire racks. Dispose of material paper, Cool cake layers totally. Spread coconut-walnut frosting between cake layers and onto top of cake
Beat egg yolks, milk and vanilla in huge pan with a wire race until very much mixed. Add sugar and spread and cook on medium hotness until thickened and brilliant brown. Eliminate from heat.
Add coconut and nuts and blend well. Cool to wanted consistency. Makes around 4-1/2 cups of frosting, enough to glaze 3 cake layers or 36 cupcakes.